Homemade Organic Almond Mylk
2 cups whole organic almonds
6 cups water
1 organic vanilla bean or 2 teaspoons organic vanilla extract
2-3 tablespoons (optional)
Soak the organic almonds overnight, or at least 8 hours.
Drain and rinse the almonds, place half of the almonds in the blender with 3 cups of the fresh water. Cover and process on the highest setting for about 1 minute. If you have a nut milk bag, pour the liquid into the bag and strain. I don't have a nut milk bag so I use cheesecloth. Place a large piece of layered cheesecloth into a fine sieve and place it over a bowl. Pour the almond milk through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Repeat the process with the other half of the almonds and water.
Dry the leftover almond meal on a baking sheet in a 250 degree Fahrenheit oven, for about 40 to 60 min. Make sure the almond flour is completely dry before storing. After the almond flour is dry, I like to run it through the food processor to make it nice and fine. Note: I would probably refrigerate the almond flour after it has cooled and is dried. Great for gluten free baking and smoothies! Here is my gluten free apple and cinnamon muffin recipe made with leftover almond flour. I like to mix half of my almond flour with half of the store bought almond flour. It gives the muffins a nice fluffy texture.
This is my favorite part; flavor your almond milk with the delicious insides of the vanilla bean and the raw local honey. Use a whisk to separate all of those amazing little vanilla beans in the almond mylk, and to incorporate the raw honey. Pour the fresh organic almond mylk into a glass storage container and refrigerate for up to 5 days.